Fox 2 Cookie Exchange

Fox 2 Cookie Exchange


A few members of the Fox 2 News Team go around metro Detroit looking for unique and tasty recipes for holiday cookies.

Monica Gayle takes us to Greenfield Village to see how cookiies are truly made the old fashioned way.

Andrea Isom gets a lesson in the kitchen at Sweet Potato Sensations in Detroit.

Jackie Paige takes us inside her kitchen at home to share a family recipe for "Magic Cookie Bar."

Amy Andrews heads to Hamtramck and into the kitchen at the Martha Washington Bakery .

Amy Lange learns about some Mexican traditions at Luna's Bakery in southwest Detroit.

Monica Gayle dabbles with European Desserts at the Astoria Pastry Shop in Royal Oak.

Share your holiday recipes with us, click here.>>

Recipes from the show listed below:

Jackie Paige's Magic Cookie Bar

2 cups flour
1/2 cup Sugar
1 cup brown sugar
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3 eggs
2 sticks butter
1/2 cup each of semi sweet, dark, and milk chocolate chips; sweetened flaked coconut and toffee bits.

Cream butter and eggs together with sugar until light and fluffy.
Add dry ingredients and mix thoroughly.

Fold in chips, toffee bits, and coconut.

Spread in a greased 13x9 pan evenly. Bake at 350 in regular oven for 30 mins. Bake at 325 in convection oven for 15 mins.

Sweet Potato Cookies

1 stick margarine or butter 1 ½ cup sifted all-purpose flour

½ cup brown sugar 1/4 cup whole wheat flour

1/4 cup brown sugar 1 t baking powder

1/4 cup granulated sugar ½ t salt

¼ cup honey ½ t cinnamon

1 T vanilla flavoring ¼ t nutmeg

1 egg ½ cup raisins

1 cup mashed sweet potatoes ½ cup chopped walnuts

Preheat oven to 350 degrees. Line your cookie sheets with baking papers. Allow margarine and egg to come to room temperature. Measure out all ingredients and set aside.

In a bowl mix together all the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Set aside until needed.

Cream margarine, brown and white sugars and honey until fluffy. Next add vanilla and egg. When well combined add mashed potatoes.

Now slowly add the dry mix to the sweet potato mix until well combined.

Stir in raisins and chopped walnuts.

Place cookie dough in the refrigerator for 30–45 minutes to chill. Use a small ice cream scoop to place cookies evenly on the cookie sheet.

Bake 15-20 minutes. Check after 15 minutes, every oven is different. This is a soft chewy cookie. Enjoy with a glass of cold milk or as an ice cream sandwich. Yield 3 dozen cookies.


1/2 cup soft butter (1 stick)
1/2 cup sugar (I used raw sugar)
1/2 tsp. vanilla
1/4 tsp salt
1 egg (beaten)
2 Tbs. milk
2 1/2 cups sifted cake flour
About 1 cup dried fruit (tart dried cherries, apricots, or currants) chopped.

Preheat oven 350 degrees. Cream butter with sugar. Add vanilla, salt, egg, and milk. Blend. Add flour. Mix in dried fruit. Chill dough about one hour. Use a small cookie scoop to form small rounds. Place rounds on a greased cookie sheet. Bake for about 12 minutes. Cool on rack. Makes 3 dozen cakes.

They are called cakes but really it is a small cookie like scone.

Recipe for Ojarasca from Luna's Bakery 

These are Traditional Sugar Cookies - or Wedding Cookies

1 lb, 4oz flour
12 oz vegetable shortening
2 1/2 oz powdered sugar
1/4 oz baking powder
1 egg
optional - a touch of cinnamon, crushed almonds and coco powder - yum!

Mix flour and shortening
add powdered sugar - mix
add baking powder - mix
add other dry ingredients - mix
add egg and mix well

On a floured baking surface, roll out the cookie dough The dough should be between 1/4 and 1/2 inch thick Use a round cookie cutter (2" diameter) to cut out cookies

Place on cookie sheet lined with parchment paper and bake for 8 to 10 minutes

Sprinkle Sugar Cookies with granulated sugar For Wedding Cookies, sprinkle with confectioners sugar

Melomakarouna (honey macaroons)

2# cake flour (sifted)
4 oz. granulated sugar
16 oz. extra virgin olive oil or corn oil
juice of 2 oranges
2 oz. brandy
2 oz.. Ouzo
1 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder

Honey Syrup:
2# sugar
1 pint water
1 pint honey
Juice and zest of a half lemon
Blend together in a sauce pan
After it comes to a boil, keep boiling for 5 minutes

On a kitchen counter, blend all dry ingredients and form a ring so the wet ingredients can be placed in the center. Put all wet ingredients inside ring. With a spatula, slowly bring in the dry ingredients to mix with the wet ingredients. Mix all these by hand until totally combined. With a square cheese grater, take a 1 oz. piece of dough and roll it on the small holes of the grater to form an oval. Place the cookie dough on a half sheet pan (12 x 18 inch) leaving 2 inches between each cookie. Bake at 300 F till golden brown. When still warm, dip cookies in cool honey syrup and put back on cookie sheet. Brush honey syrup on top of cook and sprinkle ground walnuts on top of cookie.

Next page.>>

(Baklava) half sheet tray - 12 x 18 inch
3# filo
2# clarified, unsalted butter
2# chopped walnuts
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
2 tb. sugar

Honey Syrup:
2# sugar
1 pint water
1 pint honey
Juice and zest of a half lemon
Blend together in a sauce pan
After it comes to a boil, keep boiling for 5 minutes

Brush tray with butter and place half of the filo on the bottom of the sheet tray, brushing every two layers with butter. Mix walnut, cloves, cinnamon and sugar together. Place this mixture on top of filo. Put the rest of the filo, brushing every two layers, on top of the mixture. After you brush the very top with butter, place in refrigerator for 10 minutes. Take out and score diagonally, 2-inch diagonal pieces. Bake at 275 F until brown. Pour warm honey syrup on warm baklava. Let cool, cut and serve.

Kolache Recipe

1-1/4 cups warm water (70° to 80°)
1/2 cup butter, softened
1 egg
1 egg yolk
1 teaspoon lemon juice
1/3 cup nonfat dry milk powder
1/4 cup mashed potato flakes
1/4 cup sugar
1 teaspoon salt
3-3/4 cups plus 3 tablespoons bread flour
2 teaspoons active dry yeast
1 can (12 ounces) apricot or raspberry cake and pastry filling
Additional butter


In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes.

Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool. Yield: 2 dozen.

Traditional Gingerbread Cookie

1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour


1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2.In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
3.When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
4.Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.




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